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Alvis, Armando
- Color and Texture Evaluation in Pasta with Added Cassava Bran and Hydrocolloid
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Authors
Affiliations
1 Department of Agro-Industrial Engineering, University of Sucre, Sincelejo - 70001, CO
2 Department of Food Process Engineering, School of Engineering, University of Cordoba, Monteria, CO
1 Department of Agro-Industrial Engineering, University of Sucre, Sincelejo - 70001, CO
2 Department of Food Process Engineering, School of Engineering, University of Cordoba, Monteria, CO
Source
Indian Journal of Science and Technology, Vol 11, No 30 (2018), Pagination: 1-14Abstract
Objective: To evaluate the effect of cassava bran and hydrocolloids addition on color and texture properties of fiber rich pasta. Methods/Analysis: Wheat semolina pastas were made with 10, 20 and 30% bran additions, separately enriched with two types of hydrocolloid: xanthan gum (XG) or carboxymethylcellulose (CMC) in 0.5, 1 and 1.5% concentrations. Color and the textural properties of tensile strength, elasticity and compression were evaluated. Findings: Color analysis showed high luminosity in pastas with 10% bran and 1.5% XG. Nonetheless, the most yellow tones were found in pastas with 30% bran. Textural evaluation of cooked pasta indicated a greater strength and elasticity with lower inclusion of bran and higher concentration of XG. The same behavior was presented in the raw pasta strength. Improvement: Addition of bran decreased textural properties evaluated, while use of hydrocolloids favored them.Full Text
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- Study of Rheological Properties of Doughs for Pasta With Cassava Bran Addition and Supplemented with Hydrocolloid
Abstract Views :210 |
PDF Views:0
Authors
Affiliations
1 Department of Agro-industrial Engineering, University of Sucre, Sincelejo - 70001, CO
2 School of Engineering, Department of Food Engineering, University of Cordoba, Monteria, CO
1 Department of Agro-industrial Engineering, University of Sucre, Sincelejo - 70001, CO
2 School of Engineering, Department of Food Engineering, University of Cordoba, Monteria, CO
Source
Indian Journal of Science and Technology, Vol 11, No 31 (2018), Pagination: 1-11Abstract
Objective: The objective of this research study was to evaluate cassava bran and xanthan gum effect on rheological properties of doughs for fiber rich pasta. Methods/Analysis: Pastas with 10, 20 and 30% bran additions and xanthan gum in 0.5, 1 and 1.5% concentrations were prepared. Rheological characterization of doughs was carried out through dynamic oscillatory tests with frequency and time sweeps. Also, a sensory evaluation of cooked pasta was carried out evaluating firmness, elasticity, color, taste and overall impression, through a hedonic test of product acceptance. Findings: In viscoelastic characterization, elastic modulus prevailed over the viscous one and increase in amounts of bran and gum caused an increasing trend in the modules. Sensory acceptance decreased with bran increase in the pasta; however, gum addition improved its evaluation. Novelty: This work showed that a product rich in fiber and with good sensory acceptance can be obtained with use of an agroindustrial waste such as cassava bran and able to strengthen the cassava productive chain nationwide.Full Text
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